Archive for category Deep Fried Turkey
Thanksgiving Turkey Done My Way
Posted by Tom Baker in Deep Fried Turkey, Grease Fire Safety, Peanut Oil, Thanksgiving Dinner on November 18, 2009
I cannot stress enough the importance of safety when frying a turkey and in the same sentence I cannot impress upon you how this will be the juiciest best tasting turkey you will ever have in your life.
There a plenty of stories of people burning their house down because they were either careless or stupid while cooking the turkey. Children and pets should never be allowed even outside when a turkey is frying. Before buying the peanut oil (the oil of turkey fryers), you need to by the right amount. Place the turkey in the fryer and fill it with water until turkey is covered. Now you know how much oil to buy. Mark it off inside the fryer and never fill it above that line. Keep a fire extinguisher nearby just like you would for any charcoal barbecue. If a fire does ignite, never put water on a grease fire – NEVER!
Peanut oil is not cheap but if you want to do this right, you need to buy peanut oil. Before deciding to prepare your turkey this way make absolutely sure no one who might even remotely have a taste of turkey, is allergic to peanuts. That could ruin a Thanksgiving dinner and keep everyone in the ER for hours.
Now that the scary part is out of the way it is time to prepare the bird. Decide on what seasonings you want to use to flavor the turkey. I recommend one tablespoonful of pepper, onion and garlic powder, salt and one stick of unsalted butter. Mix the seasonings into the room temperature butter. Separate the skin from the bird with your fingers and slather the butter up under the skin of the turkey. When all the skin is coated with the seasoned butter again season the skin of the bird with salt and pepper. Throw a few sage leaves in the cavity of the bird and let it rest for at least an hour in the refrigerator before frying.
Slowly lower the turkey into the 325 degree oil. Use an oil thermometer. Fry the bird far away from the house for three minutes per pound plus and extra ten minutes after those minutes OR until the turkey breast reaches an internal temperature of 160 degrees. Remove the turkey from the oil and let sit for 15 minutes before carving. Be prepared for more compliments than you have ever received for your cooking before.
Happy early Thanksgiving.